Table of Contents
About the Recipe
Crispy Bread Potato Roll is a popular snack that is crispy on the outside and soft and spicy on the inside. This snack is commonly enjoyed during tea time, party gatherings, or as a special treat during Ramadan Iftar.
The best thing about this crispy bread potato roll is how easy and fast it is to make. You only need simple ingredients—white bread, mashed potatoes, green peas, and a few everyday spices. The filling gets its rich flavor from ginger-garlic paste and is rolled inside flattened bread slices, then coated in breadcrumbs and deep-fried until golden brown.
This is a kid-friendly and crowd-pleasing snack. Even picky eaters love it. You can serve it with ketchup, green chutney, or tamarind chutney for extra taste. Whether you’re looking for an easy lunchbox idea, a quick snack after school, or something special for your guests, crispy bread potato roll is a must-try.
People love it because it is crispy, tasty, and filling. Plus, it’s vegetarian and budget-friendly. You can also make it healthier by baking instead of frying. You can easily prepare the filling ahead of time and fry the rolls when needed.
This snack is also a great way to use leftover mashed potatoes or boiled vegetables. The recipe is versatile—add sweet corn, capsicum, or paneer for a twist. No special equipment is needed, and you can find all the ingredients in your kitchen.
So next time you want a quick and tasty bite, try making these delicious crispy bread potato rolls!
Pro Tips for Best Results
- Drain Moisture: Make sure the potato filling is not watery. A dry filling helps the rolls stay crispy.
- Use Soft Bread: Use fresh white sandwich bread. Dry bread may crack when rolling.
- Seal with Water: Wet the edges slightly to help seal the bread properly and prevent opening during frying.
- Even Coating: Roll the bread logs in breadcrumbs evenly to ensure crispiness all around.
- Control Oil Heat: Fry on medium heat. Too hot and the outside burns before the inside heats through.
What Makes Crispy Bread Potato Roll a Family Favorite
Crispy Bread Potato Roll stands out because it is:
- Quick and Easy: Takes just 30 minutes from start to finish.
- Crispy and Comforting: Golden crust with a spicy mashed potato center.
- Kid-approved: Loved by children, especially with ketchup.
- Perfect for Events: Ideal for parties, potlucks, or festive occasions like Ramadan.
- Customizable: You can change the filling with veggies or paneer.
- Vegetarian & Budget-Friendly: Simple pantry ingredients, no fancy equipment.
Crispy Bread Potato Roll Recipe Card
Crispy Bread-Potato Roll (Aloo Bread Roll) Recipe
Equipment
- Frying pan or deep fryer
- Medium saucepan
- Mixing bowl
- Rolling pin (optional)
- Slotted spoon
- Paper towels
Ingredients
Filling Ingredients:
- 1 cup Potato boiled and mashed
- 2 tbsp Green Peas blanched or steamed
- 1 tbsp Oil for tempering
- ¼ tsp Whole Cumin
- 2 tbsp Onion chopped
- ½ tsp Ginger-Garlic Paste
- ¼ tsp Turmeric Powder
- ¼ tsp Chili Powder adjust to taste
- ¼ tsp Coriander Powder
- ½ tsp Cumin Powder
- ¼ tsp Chat Masala for tangy flavor
- 2 tbsp Water
- ¼ tsp Salt adjust to taste
- 1 tbsp Coriander Leaves chopped
Outer Layer:
- 8 slices white bread edges trimmed for a smoother roll
- 1 cup Breadcrumbs for coating
- Oil for deep frying
Instructions
Prepare the Potato Filling:
Temper the Spices:
- Heat 1 tbsp oil in a medium saucepan on medium heat.1 tbsp Oil
- Add 1/4 tsp cumin seeds and allow them to splutter.¼ tsp Whole Cumin
Cook the Aromatics and Spices:
- Add 2 tbsp chopped onion and sauté until golden brown.2 tbsp Onion
- Stir in 2 tbsp ginger-garlic paste, 1/4 tsp turmeric powder, 1/4 tsp chili powder, 1/4 tsp coriander powder, and 1/2 tsp cumin powder.½ tsp Ginger-Garlic Paste, ¼ tsp Turmeric Powder, ¼ tsp Chili Powder, ¼ tsp Coriander Powder
- Cook for 1-2 minutes, allowing the spices to release their flavors.
Mix in Potatoes and Peas:
- Add 2-3 tbsp green peas and 1 cup boiled mashed potatoes2 tbsp Green Peas, 1 cup Potato
- Add 2 tblsp of water to prevent burning
- Mix thoroughly to combine with the spices.
- Add 1 tbsp chopped coriander leaves and Season with 1/4 tsp salt and 1/4 tsp chat masala.½ tsp Cumin Powder, 2 tbsp Water, ¼ tsp Chat Masala
- Stir well and cook for 2-3 minutes until the filling is slightly dry.
- Turn off the heat and Set aside to cool
Assemble the Rolls:
Prepare the Bread:
- Trim the edges of the 6-8 slices of white bread for a smoother roll.1 tbsp Coriander Leaves
- Using a rolling pin, flatten each bread slice.
Fill the Bread:
- Place 1-2 tbsp of the potato filling in the center of each flattened bread slice.
- Roll the bread gently, sealing the edges with a little water if necessary.
- Repeat the process with the remaining bread slices and filling.
Coat and Fry the Rolls:
Coat the Rolls:
- Roll each prepared bread roll in 1 cup bread crumbs to ensure even coating.
Deep Fry the Rolls:
- Heat enough oil in a deep frying pan or deep fryer on medium-high heat.8 slices white bread
- Fry the rolls in batches until golden brown and crispy, about 3-5 minutes per batch.
- Remove with a slotted spoon and place on paper towels to drain excess oil.
Video
Notes
- Bread Selection: You can use whole wheat bread for a healthier option, but white bread tends to be softer and rolls easier.
- Peas: You can omit the peas or replace them with finely chopped vegetables like carrots for a variation.
- Make Ahead: You can prepare the rolls in advance and refrigerate them for up to 6 hours before frying.
- Frying Tip: Ensure the oil is hot enough (about 350°F or 175°C) before frying to get a crispy, non-greasy roll.
- Baking Alternative: For a healthier version, bake the rolls at 400°F (200°C) for 15-20 minutes, turning them halfway through for even browning.
Nutrition
Frequently Asked Questions (FAQs)
Can I make this ahead of time?
Yes! Assemble the rolls and refrigerate them for up to 6 hours. Fry just before serving.
Can I bake instead of frying?
Absolutely. Bake at 200°C (400°F) for 15–20 minutes, turning halfway through. Brush with oil for better results.
Can I freeze them?
Freeze uncooked rolls in a single layer. Once frozen, transfer to a ziplock bag. Thaw slightly before frying or baking.
Can I use brown bread or multigrain bread?
Yes, but white bread rolls better and gives a better texture.
How do I serve this?
Serve hot with green chutney, tamarind chutney, or tomato ketchup.
Ingredient Substitutions
If you’re missing an ingredient or want to tweak the recipe, here are some easy swaps:
- Green Peas: Use corn, finely chopped capsicum, or grated carrots for variation.
- Chaat Masala: Substitute with a squeeze of lemon juice or amchur (dry mango) powder.
- Bread Crumbs: Use crushed cornflakes, panko, or semolina for a different crunch.
- White Bread: Try it with brown bread or multigrain bread—but ensure it’s soft and fresh for easy rolling.
Storage & Reheating
- Before Frying: Store assembled, uncooked rolls in an airtight box lined with parchment for up to 6 hours.
- After Frying: Store leftovers in the fridge for 1–2 days. Reheat in an oven or air fryer to revive the crunch.
- Freezing: Flash freeze raw rolls for 30 mins on a tray, then transfer to a ziplock bag. Thaw and fry or bake when needed.
Serving Suggestions
- Pair with green chutney, imli chutney, or spicy mayo dip.
- Serve on a platter with toothpicks for a party snack board.
- Add a side of masala chai, cold drink, or lemonade for a complete combo.
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